Chimayo pepper (original) (raw)
The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum. It is named after the town of Chimayó, New Mexico, where roughly 200 hectares (500 acres) of Chimayó peppers are harvested annually. It is considered one of the two best chiles in the state, the others being those grown in Hatch. The pepper is so prized that powdered Chimayó pepper can cost as much as $45 per pound. Chimayó chiles have a complex flavor described as sweet and smoky, and are extremely popular in New Mexican cuisine for making posole and carne adovada.
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| dbo:abstract | The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum. It is named after the town of Chimayó, New Mexico, where roughly 200 hectares (500 acres) of Chimayó peppers are harvested annually. It is considered one of the two best chiles in the state, the others being those grown in Hatch. The pepper is so prized that powdered Chimayó pepper can cost as much as $45 per pound. Chimayó chiles have a complex flavor described as sweet and smoky, and are extremely popular in New Mexican cuisine for making posole and carne adovada. The arid climate of the town of Chimayó greatly influences the appearance of the Chimayó pepper, giving it a twisted shape when dried. Its color can be compared to that of the Jalapeño, transitioning from green to red as the fruit matures. Chimayó peppers are of medium pungency, and have a heat level ranging from 4,000 to 6,000 on the Scoville scale. Chimayó pepper plants typically grow to a height of roughly 45 to 60 centimetres (18 to 24 in), while the fruits reach 10 to 15 cm (4 to 6 in) in length and 3–4 cm (1–1+3⁄4 in) wide. Chimayó peppers are commonly dried by being hung on ristras; once dried, they can be ground into chile powder or chile flakes. The flavor is described as sweet, earthy, and smoky, without being too hot, and the fruit is also fleshier and drier The pepper can also be used fresh for salsas, stir-frys, roasted, or stuffed. (en) |
| dbo:species | dbr:Capsicum_annuum |
| dbo:thumbnail | wiki-commons:Special:FilePath/Ristras_at_Rancho_de_Chimayo.jpg?width=300 |
| dbo:wikiPageID | 54601877 (xsd:integer) |
| dbo:wikiPageLength | 5138 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1057479720 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Sandia_pepper dbr:Santa_Fe_Grande dbr:Big_Jim_pepper dbr:Salsa_(sauce) dbr:New_Mexican_cuisine dbr:Fresno_chile dbr:Crushed_red_pepper dbr:Pungency dbr:Arid dbr:Adobada dbc:Capsicum_cultivars dbc:Chili_peppers dbc:Cuisine_of_the_Southwestern_United_States dbc:New_Mexican_cuisine dbr:List_of_Capsicum_cultivars dbr:Capsicum_annuum dbr:Chile_powder dbr:Hatch,_New_Mexico dbr:Jalapeño dbc:Crops_originating_from_North_America dbc:Mexican_cuisine dbc:Spices dbc:Fruit_vegetables dbr:Landrace dbr:New_Mexico_No._9 dbr:New_Mexico_chile dbr:Scoville_scale dbr:Stir-fry dbr:Ristra dbr:Chimayó,_New_Mexico dbr:Posole |
| dbp:cultivar | 'Chimayó' (en) |
| dbp:group | dbr:New_Mexico_chile |
| dbp:name | Chimayó pepper (en) |
| dbp:origin | United States (en) |
| dbp:species | Capsicum annuum (en) |
| dbp:wikiPageUsesTemplate | dbt:Fruit-stub dbt:New_Mexico dbt:Capsicum_cultivars dbt:Convert dbt:Infobox_cultivar dbt:Reflist dbt:Short_description dbt:Infobox_pepper |
| dcterms:subject | dbc:Capsicum_cultivars dbc:Chili_peppers dbc:Cuisine_of_the_Southwestern_United_States dbc:New_Mexican_cuisine dbc:Crops_originating_from_North_America dbc:Mexican_cuisine dbc:Spices dbc:Fruit_vegetables |
| rdf:type | owl:Thing wikidata:Q19088 wikidata:Q4886 wikidata:Q756 dbo:Eukaryote dbo:Species dbo:CultivatedVariety dbo:Plant |
| rdfs:comment | The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum. It is named after the town of Chimayó, New Mexico, where roughly 200 hectares (500 acres) of Chimayó peppers are harvested annually. It is considered one of the two best chiles in the state, the others being those grown in Hatch. The pepper is so prized that powdered Chimayó pepper can cost as much as $45 per pound. Chimayó chiles have a complex flavor described as sweet and smoky, and are extremely popular in New Mexican cuisine for making posole and carne adovada. (en) |
| rdfs:label | Chimayo pepper (en) |
| owl:sameAs | wikidata:Chimayo pepper https://global.dbpedia.org/id/34FKm |
| prov:wasDerivedFrom | wikipedia-en:Chimayo_pepper?oldid=1057479720&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Ristras_at_Rancho_de_Chimayo.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Chimayo_pepper |
| foaf:name | Chimayó pepper (en) |
| is dbo:wikiPageRedirects of | dbr:Chimayo_chile_pepper dbr:Chimayó_chile_pepper dbr:Chimayó_pepper dbr:Chimayo_chile dbr:Chimayó_chile |
| is dbo:wikiPageWikiLink of | dbr:List_of_culinary_herbs_and_spices dbr:Spice dbr:Man_v._Food_(season_8) dbr:Chimayo_chile_pepper dbr:Chimayó_chile_pepper dbr:Chimayó_pepper dbr:Adobada dbr:List_of_Capsicum_cultivars dbr:New_Mexico_chile dbr:Chimayo_chile dbr:Chimayó_chile |
| is foaf:primaryTopic of | wikipedia-en:Chimayo_pepper |
